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Announcement: December 20, 2021: Crispy Sheet Pan Teriyaki Tofu, Broccoli, and Garlic
January 1st, 2022 by Alex Koster

Welcome to KidsCookDinner.com, a website my brother and I started in 2015 to talk about food and kids’ cooking. Since then we’ve tried to use it to raise awareness about social issues such as worldwide hunger (see post below “About Kids Cook Dinner…”. And now, since I’m really concerned about climate change, I want to raise awareness about food’s carbon ‘footprint”. I am trying to learn more about it, but what I understand is that the mass production of meat, dairy, and eggs has a big negative impact due to the greenhouse emissions these activities produce. I love meat but I am going to try to eat a more plant-based diet to do my part. Accordingly, today I am going to cook something healthy, high in protein–but with no meat, dairy or eggs. This tofu dish, loosely based on a recipe in Recipe Runner (I added garlic!), looked delicious.

Ingredients:

For the tofu, broccoli, and garlic mix:

  • 1 block extra firm tofu
  • 2 teaspoons extra virgin oil
  • 2 teaspoons soy sauce*
  • 2 teaspoons cornstarch
  • 3 cups broccoli florets
  • Salt and pepper to taste
  • 10-15 peeled garlic cloves

For the teriyaki sauce

  • 1/3 cup soy sauce*
  • 3 tablespoons water
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sriracha
  • 1/3 teaspoon ground ginger
  • 1 teaspoon corn starch whisked with 1 teaspoon water.

* you can substitute tamari sauce if you have it.

Once you have everything assembled, drain and dry the tofu with paper towels. Cut the tofu into about 50 cubes by slicing the tofu into 5 slabs, stacking them on top of each other and slicing lengthwise and then across again.

Line a sheet pan with paper towels, or a soft clean cotton towel, and lay the tofu on top in a single layer. Place a towel on top and them put something heavy on top and let the tofu rest for at least 20 minutes (longer is better).

Preheat the oven to 400 degrees and oil a rimmed baking sheet. After at least 20 minutes, toss the cubed tofu with 1 and and 1/2 teaspoons olive oil, 2 teaspoons of soy sauce and 2 teaspoons of cornstarch in a large bowl. Keep mixing until no corn starch is visible.

Spread the tofu onto1/2 of the baking sheet. Then add the broccoli to the same bowl along with the remaining olive oil (1 and 1/2 teaspoons) and salt and pepper. Mix and then spread the broccoli on the other half of the baking sheet, leaving a little room for the garlic

Slice the cloves of garlic in half if too big, toss with a little olive oil.

This image has an empty alt attribute; its file name is 20211219_175132-1024x1024.jpg

Bake for 12 minutes, remove the pan from the oven. Toss the broccoli and tofu around and add the garlic. Cook for another 12 minutes or until the tofu is gold and crispy on the edges.

Meanwhile, make the teriyaki sauce (this is what makes the dish really good)! Over medium heat in a small saucepan, whisk together all the ingredients listed above, except the cornstarch and water. Bring it to a boil and then whisk in the cornstarch-water mix. Reduce the heat and continue stirring until the sauce thickens.

Once the tofu, broccoli, and garlic are done baking, combine with the teriyaki sauce and serve over rice. Sprinkle with sesame seeds.


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